For the Orange Glaze:
½ cup (120 ml) fresh orange juice
2 tablespoons (15 g) granulated sugar
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) water
Instructions:
1. Prepare the Graham Cracker Crust:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy removal.
Mix the Crust Ingredients:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Press the Crust:
Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to pack it down evenly.
Bake the Crust:
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Prepare the Orange Cheesecake Filling:
Beat the Cream Cheese and Sugar:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy.
Add the Vanilla, Eggs, and Zest:
Add the vanilla extract, eggs (one at a time), and orange zest to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Incorporate the Sour Cream and Heavy Cream:
Mix in the sour cream and heavy cream until fully combined. Stir in the fresh orange juice. If using, sift in the flour and mix until just combined.
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